Dennis Toushan

Territory Sales Manager

Dennis Touchan worked in restaurant management for over a decade before moving to this side of the business over 20 years ago. He’s skilled, dedicated to his customers and genuinely loves independent restaurants. When he’s not working, Dennis enjoys playing cards with his friends and family, hockey and golfing. Here’s what Dennis had to say about working with Morton Food Service.

How would you describe the Morton difference to existing and potential customers?

Morton is a locally-owned, independent food service provider that can adjust to the markets quickly and will do whatever is needed to help our customers succeed.

How does Morton work as a team to help independent restaurants thrive?

The Morton team works together to help our customers get the products they need. If there’s a problem in the supply chain, we work to find other avenues to make sure we have that product available—this is unlike our competitors who have to go through head office.

In your experience, what value does this collaborative approach to client service provide to foodservice operators?

This helps our customers by taking the pressure off the supply chain and they can spend more time on menu development and customer satisfaction.

What previous experience do you have in food service, and how do your knowledge and skills help support independent operators?

I spent 12 years as a restaurant manager/general manager and have spent the last 22 years selling food to independent restaurants. My knowledge of menu development and food service products helps me to support my customers in all aspects of their operations.

Tell us about a time you went above and beyond to help a customer.

There was a time when my customer had a function that required ham, mashed potatoes and all the fixings. The manager didn’t know how much to order, so we went through the amount of people and the cost of various products. After figuring out what we needed and what she had coming in, we ordered the perfect amount and she was able to make 40%. She even had enough extra leftover product to run as a special later in the week—that helped her make even more money.

What is the best part of your job?

I really enjoy getting to meet new people and experiencing all of the different types of restaurant concepts.